Parenting

Jewish Camp is a valuable way for interfaith families to learn and share in the joy of Judaism in a comfortable, fun and meaningful environment. See which camps identify as welcoming to interfaith families.

Organizations

Connecting Interfaith Families to Jewish Life in Greater Cleveland by providing programs and opportunities for interfaith families to experience Judaism in a variety of venues, meet other interfaith families, and to connect to other Jewish organizations that may serve their needs.

Events

This is an interactive, fun, and low-key workshop for couples who are dating, engaged or recently married. The sessions will give you a chance to ask questions about faith, to think about where you are as an adult with your own spirituality and to talk through what's important to you and your partner.

For Program Providers

A great way for Jewish professionals and volunteers who work with and provide programming for people in interfaith relationships to locate resources and trainings to build more welcome into their Jewish communities; connect with and learn from each other; and publicize and enhance their programs and services.

Tag Archives: berries

Ahhhh, summer. The days are long and hot and Shabbat is even longer and hotter. When it comes to prepping for Shabbat in the summer, it’s always nice to have more hours in the day on Fridays. I love having those extra hours to work on a special main course or to enjoy a refreshing homemade margarita (compliments of my sous chef, who also happens to be my husband). But the toss up, of course, is that havdalah doesn’t come in until as late as 9 pm and with a preschooler who wants snacks every 20 minutes and a husband who eats everything in sight, I’ve gotta be prepared with tons of food options on Shabbat. Since I try to curb too much sugar eating, I’ve started having these homemade popsicles on hand for a late afternoon Shabbat treat. They are a BIG hit with the little and big members of my family. They are not overly sweet but lean more to the cool and refreshing genre of popsicles.

Feel free to add a little bit of maple syrup in with your honey if you’re wanting them a bit sweeter. Either way, you’ll feel a lot better for giving your family a tasty, cool treat that is free of refined sugar and food coloring and packed full of healthy goodness. Enjoy!

1. Â In a small sauce pot, combine berries, water and 3 tablespoons honey. Bring to a boil until liquid is syrupy and thick. Remove from heat. Stir in the lemon juice. Do not mash the blueberries, keep them as is (it’s prettier).

2. Â In a small bowl,Â whisk in 2 tablespoons of honey, the vanilla, coconut and almond milk.

3. Â Fill popsicle molds a little over half full of coconut-almond milk. Spoon in berry mixture to fill the popsicle mold.

4. Â Place mold in freezer for 1 hour. Remove molds and insert wooden sticks into each popsicle cavity. Place mold back in the freezer for at least another 4 hours until ice pops are solid.

Hello InterfaithFamily readers! My name is Whitney Fisch and I am beyond honored to be able to create recipes and write for this wonderful website. So here’s a bit about me:

I was born and raised in Marietta, Georgia. I’m the daughter of a Jewish mama and a Christian dad. My mom raised me within the Reform Jewish community. Throughout my childhood, my mom wasÂ incrediblyÂ active within our temple community, at one point as the founding member of what is now one of the larger Reform temples in metropolitan Atlanta (can you tell I’m proud of my mom!?).

In 2008, after living all over the map and working for various Jewish organizations, I decided to sell all my stuff, drop my dog off at mom’s house and head to Israel for the year to learn at the Pardes Institute of Jewish Studies. While there (and immersed in an incredible multi-cultural learning environment), I met the man I would later marry. We got hitched in Asheville, North Carolina, in 2010 (we were the very first kosher wedding to hit the townâ€”we even made the local paper! Huzzah! Take that, Kardashians! Who’s the celebrity now!?).

We now live in Los Angeles, whereÂ I work as the Director of Counseling at a private Jewish school and my husband is finishing his Ph.D. in Marine Biology. We have two beloved daughters, one finicky lemon tree and a lot of love . . . and babka. We love babka. We also LOVE to eat. It’s with this love of eating that brings me to food writing on my personal blog, JewhungryÂ and is what brings me to InterfaithFamily. I look forward to getting to know you, dear reader!

I developed the following recipe a few years ago during the ‘grain-free’ craze of 2013. It wasn’t until I hosted my first seder later that year that I realized this recipe is THE PERFECT recipe for a seder dessert. It doesn’t require any grains and is so incredibly easy to make as it requires no baking. In addition, it celebrates the fruits of the season and what is Passover but a celebration of the harvest! I hope you enjoy!

I used regular-sized muffin tins to shape the crusts, but a ramekin will work just as well.

1. Â Cut pieces of parchment paper into squares about 8 in. by 8 in. or large enough that when placed into the muffin tins there is an excess of paper sticking out.

2. Â Place all ingredients in a food processor. Process until well combinedâ€”to about the count of 30 or until the ingredients have a dough-like consistency. If you feel like itâ€™s a bit dry due to too many walnuts or almond meal, just add a bit of water, about 1 Tbsp. at a time, until you get that doughy consistency.

3. Â Once youâ€™ve attained your desired consistency, scoop out enough “dough” to form a ball about the size of a tennis ball. Gently press the dough ball into the parchment paper-lined muffin tin and shape to the entirety of the tin so that a “crust” forms. Your crust should be thick enough to hold the filling but thin enough so that it doesnâ€™t take over the pie flavor. Do this until you run out of dough. Refrigerate uncovered for at least 30 minutes.

Coconut Milk Whipped Cream

1. Â If you havenâ€™t already, open the coconut milk can and pour out the water in a separate bowl. (Save it and use for smoothies, soups, etc.) If youâ€™ve been chilling your coconut milk in the refrigerator for several hours in prep for this recipe, the watery part of the coconut milk will be at the bottom of the can so pour slowly and make sure to omit the watery part at the end.

2. Â Pour the thicker coconut milk into your chilled mixer and begin to whip starting on low and gradually moving to medium-high setting. As soon as it begins to thicken, add powdered sugar and continue to beat. Check every so often for desired consistency.

Fruit Filling

Place all your chopped fruit into a mixing bowl. Add the lemon juice and sugar and mix until well combined.

Assembly

Once your crusts have refrigerated, scoop fruit filling into each pie; enough so that the is a mound of fruit filling. Top with a dollop or two (or three) of whipped cream. Enjoy!